3lb leg of Lamb (cubed)
1½ tble sp ground Ginger
2 tsp ground Black pepper
2 tsp ground Tumeric
2 tsp Cinamon
1½ paprika
1tsp cayenne pepper
1 head peeled garlic
½ salt
1 tblesp plain flour
1 tble sp olive oil
1lb finely chopped onion
6oz dried apricots soaked overnight in a little water (to cover)
3oz flaked almonds
2oz raisins
1 tble sp honey
1 tsp saffron soaked in water
1 pt Tomato juice
1 pt lamb (or chicken)stock
1 x 14oz tin chopped tomatoes
1 pickled lemon rind(if available)
1 tble sp Olive oil
1 oz chopped corriander leaves

1. Pre heat oven to 170c/325F/Gas3
2. Thinly slice 3 cloves of garlic
3. Mix garlic with ½ the spices
4. Coat the Lamb in the spice mix
5. Cover and leave in fridge overnight
6. Crush rest of garlic with salt
7. Mix in flour
8. Heat 1 tblesp oil over a high heat, in a heavy saucepan
9. Add Lamb and brown all over
10. Add garlic, onion and rest of spices
11. Continue to cook until onion has softened but not browned
12. Add apricots and the soaking water, almonds raisins, honey.
saffron,tomato juice, tomatoes and stock
13. Bring to the boil
14. Put mixture into a caserole and cover and cook for 2½ to 3 hrs
15. Turn off oven,
16. Pour off all sauce into a saucepan leaving Lamb in the casserole
17. Place casserole in the cooling oven to keep warm
18. Boil sauce till reduced and thickened
19. Fry lemon rind in remaining oil for a few minutes
20. Fold in the chopped corriander
21. Place Lamb in serving dish and pour sauce over.
22. Garnish with the lemon and corriander

Serve with Bulgar Wheat or Boiled Rice

note: This is also good using venison

Back to top